3/4 c. water
6 tbsp. butter
1/8 tsp. salt
3/4 c. sifted flour (plain)
3 eggs
2 c. cold milk
1 pkg. (3 5/8 oz.) chocolate pudding
1/2 tsp. peppermint extract
1 pkg. (2 oz.) whipped topping
1/2 c. cold milk
confectioners' sugar

Combine water, butter and salt. Bring to boil. Add flour, all at once, stirring rapidly over heat until mixture forms ball and follows spoon around pan. Cool slightly. Beat in eggs, one at a time, beating well after each is added. Mixture will be slippery and separated, but beating will make smooth. Heat oven 400 degrees F. Spoon batter into 6 mounds on ungreased cookie sheet. Bake 45 to 50 minutes or until puffed and brown. Cool. Stir 2 cups milk into pudding according to directions. Cook and cool. Add extract. Combine whipped topping and 1/2 cup cold milk, beat, fold in cooled pudding. Cut tops off puffs. Remove any moist center, fill with chocolate mix. Replace tops. Dust with confectioners' sugar. Cool and chill.